Description
A vibrant and zesty pasta salad inspired by the classic Bloody Mary cocktail, featuring a medley of fresh vegetables and creamy dressing.
Ingredients
Scale
- 8 ounces rotini or fusilli pasta, cooked al dente and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup tomato juice
- 1 tablespoon horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Celery sticks (for serving)
- Lemon wedges (for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini or fusilli for 8-10 minutes until al dente. Drain and rinse under cold water.
- Combine the vegetables: In a large mixing bowl, mix the cooled pasta with cherry tomatoes, cucumber, celery, and red onion.
- Prepare the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, tomato juice, horseradish, Worcestershire sauce, and hot sauce until smooth.
- Dress the salad: Pour the dressing over the pasta and vegetable mixture. Toss until everything is well coated.
- Season and chill: Season with salt and pepper, fold in the chopped parsley, cover, and refrigerate for at least 30 minutes.
- Serve: Before serving, stir and taste for seasoning adjustments. Serve chilled with celery sticks and lemon wedges.
Notes
For a make-ahead option, this salad tastes even better when prepared the day before. Avoid freezing the salad as it may affect the texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pasta salad, summer salad, Bloody Mary, vegetarian, potluck